The borsch in a slow cooker is not worse than on the stove in a saucepan, and borsch without meat - even tastier, fragrant and moreat. Vegetarian borsch in a slow cooker is easier to cook than on a stove. We offer several variations in the preparation of this dish in a slow cooker.

Dense vegetarian borsch in a slow cooker

Fragrant, tasty and low -calorie. Such borsch is good in the heat and in the cold. According to this recipe, the first dish will turn out to be rich and thick. If you do not like it, add either more liquids or less products.

We list everything we need:

• potatoes- 0.5 kg;
• half the medium -sized head of white cabbage;
• onions - 3 large;
• carrots - 2 medium;
• beets - 1 large;
• bulgarian red pepper sweet - 1 pc .;
• tomatoes - 200 g;
• table vinegar fortress 9% - a tablespoon;
• garlic - 2 cloves;
• greens mix - half a bunch;
• spices and salt are to taste.

Cooking:

1. The number of products is indicated from the calculation for a pan with a volume of 4.5 liters.
2. All vegetables need to be prepared: first wash, clean and cut. Onions - finely chop, carrots can be cubes, strips or grate. Potatoes - cubes.
3. In the slow cooker, you must first put such vegetables: potatoes, carrots and onions. Pour water to cover all vegetables, activate the “stew” mode, put the timer for 1 hour.
4. Now we will make a gas station, but in order not to waste time, we will make it on the stove. It is necessary to chop the beets with strips, add vinegar, put it in the pan, pour a little water (if necessary), simmer for 7-10 minutes.
5. While the beets are stewed, it is necessary to clean the pepper, remove the core and the stalk, cut into cubes, add to beets.
6. The next gas station ingredient is tomatoes. They need to be packed with boiling water to remove the skin, cut into cubes. Stew everything together in a pan for 5 minutes. All this can be done in a slow cooker using the "Frying" option.
7. We are not distracted and immediately start to tire the cabbage. We try to tire the cabbage with a knife thinly tonko so that it is faster to cooked in a slow cooker.
8. As finished - pour all the cabbage into the bowl of the device. By this moment, the potato should become soft.
9. We continue to cook everything together until the cabbage becomes soft. If the liquid is evaporated, add hot water.
10. As soon as the cabbage becomes soft, you can add a gas station, prepare in the previous program.
11. It remains to chop the greens and grind the garlic. These ingredients must be added to the finished borsch 5 minutes before the completion of the program.
12. Salt and spices must be put at the end of the preparation of this dish, to taste.

It’s not difficult to cook such a delicious first dish, try it and you cook delicious vegetarian borsch in a slow cooker according to this recipe!

Bright vegetarian borsch in a slow cooker

Another recipe for making delicious borsch without meat in a slow cooker. There is one secret that we will gladly share with all the mistresses. In order to get a saturated color, we use lemon juice.

We will prepare the following products:

• beets - 2 pcs. medium size;
• white cabbage - 1/3 of a head;
• potatoes - 4 pcs. medium size;
• the carrot is average, the bulb is of medium size;
• tomatoes - 2 pcs. or tomato paste - 1 tbsp.;
• garlic - 3 cloves;
• lemon juice - a tablespoon;
• water - 2 l;
• vegetable oil - 2 tbsp.;
• from spices: bay leaf, peas, cloves and salt - to taste.

Cooking sequence:

1. We begin to prepare vegetarian borscht with the preparation of vegetables: you need to chop the onion and grate the carrot. Then fry these vegetables in vegetable oil in “baking” or “frying” mode for 15 minutes.
2. Let the vegetables are fried, only you need to manage to periodically stir the contents of the multicooker bowl. And we need to do beets. There are housewives who love the beets are not felt in the finished dish. In this recipe, our task is to highlight the beets, so we are not lazy and cut this vegetable on the beams of the same size with a sharp knife.
3. Now we put part of the beets in the bowl, pour lemon juice. The remaining - we send to vegetables to be fried. Just this method of pickling beets will give a bright color to the finished dish. We will add this beets at the very end of cooking.
4. When the program is completed, you need to select the “extinguishing” mode, put the timer for 40 minutes. You need to cook vegetables for 10 minutes.
5. Just this time will be enough to clean and cut the potatoes with cubes, and thinly chop the cabbage. These ingredients must be put in the bowl of the device, pour hot or warm water, put spices and salt. Salt is enough 1 teaspoon, but no more. The amount of this ingredient can be reduced to taste.
6. You also need to cut tomatoes, as well as grind the garlic. If at this point potatoes and cabbage softened, you can add tomatoes with garlic, as well as the remaining beets.
7. Mix borscht, try on salt and spices, if necessary - add more.
8. After completing the borsch program, you need to leave at rest for 40-60 minutes so that it is infused. During this time, it will not cool down, because the slow cooker holds the temperature perfectly. By the way, the "heating" mode must be disabled.

It is necessary to serve this vegetarian dish hot with croutons and herbs.

Vegetarian borsch in a multicooker with celery

Borsch is a dish of Slavic cuisine, which many peoples of the world revered. In each region, borsch is prepared in a special way. Someone prefers to cook borsch with beans, someone adds mushrooms, and someone more likes fragrant, thick borsch with celery.

What needs to be prepared:

• potatoes - 3 pcs.;
• cabbage - 1/3 of a small head;
• onions - 2 pcs.;
• carrots and stalk of celery - 1 pc.;
• celery root or parsley root - a small piece;
• garlic - 4 cloves;
• beets - 2 pcs. medium size;
• 3 lemon slices;
• vegetable oil - 2 tbsp.;
• salt, sugar, pepper and ground, red ground pepper, bay leaf and other seasonings - only in a small pinch.

We prepare a vegetarian borsch in a slow cooker together:

1. We clean the onions and carrots. Chop traditionally: chop onion, carrots - on a grater. You also need to grind celery: root and stem.
2. Pour oil into the device bowl, activate the “frying” mode as soon as the oil warms up, pour vegetables, fry for 7 minutes, stirring periodically, along with seasonings.
3. Since we cook borsch without meat, it is important to get a fragrant dish. This is precisely what can be achieved thanks to roasting vegetables with spices.
4. After 10 minutes, you need to add potatoes to the potato pan (clean and cut into cubes), chopped cabbage, as well as beets. Attention! We clean one beets and entirely put in a slow cooker. In addition, we put one onion in the bowl of the device and add a pair of lemon lobes (the lemon will replace vinegar).
5. Immediately add sugar (literally a pinch) and salt to taste.
6. Pour water 1.5 liters or if you love, so that borsch is rich, only so that water covers vegetables. We prepare a vegetarian dish in the "extinguishing" mode for an hour.
7. After the signal, you need to remove the beets and grate it on a coarse grater. During this time, it should be cooked. We send the chopped vegetable back to the multicooker bowl so that the borsch ultimately turns out to be a rich color.
8. The device must be switched to the “baking” or “soup” mode to bring the first dish to a boil, then add chopped garlic (or can be passed through the press). Do not spare garlic, you get a very aromatic dish!
9. Borsch is almost ready, you just need to wait until it infuses about 20-30 minutes. Then immediately pour hot vegetarian borscht, cooked in multicooker, on plates and proceed to tasting. Do not forget to add a pinch of chopped greens to each plate.

Vegetarian borsch in a multicooker with a beetroot top

Such a healthy borsch can only be welded with young beetroot tops, when it has a lot of minerals, vitamins and other valuables. You can’t weld this borsch when you want, you need to wait for the season of ripening of vegetables to get maximum benefit for the body.

The list of all the necessary products according to the list:

• young beets - 2 pcs.;
• beetroot tops-8-10 pcs.;
• water - 2.5 l;
• vinegar - 1 tbsp.;
• carrots, onions - 1 pc.;
• vegetable oil - 2 tbsp.;
• potatoes - 5 pcs.;
• garlic - 3 cloves;
• white cabbage - 300 g;
• tomatoes - 2 pcs.;
• salt is a teaspoon, plus your favorite spices.

How to cook vegetarian borsch in a slow cooker:

1. Onions with carrots need to fry 7-10 minutes in "Frying" mode in any vegetable oil.
2. At the end of cooking, add crushed tomatoes, a pinch of spices, prepare to the signal.
3. There is time to do other vegetables: the potatoes need to be cleaned and cut into cubes, cabbage - thinly chop.
4. After completing the program, switch the device by selecting the “Extinguishing” option on the toolbar. Pour 2.5 liters of hot water.
5. Put potatoes with cabbage, mix, add salt, more a pinch of spices. Cook borsch for 1 hour.
6. 10 minutes before the completion of the program, you need to add beets, as well as beets, pre-grated (you can chop manually, only preferably thinly tonko). When the beets are prepared, pour it into the bowl, pour a tablespoon of vinegar, mix.
7. Pre -rinse the tops under the tap, shake off excess water, chop finely.
8. Cook borscht for another few minutes. It is important that it does not boil, as its color will change.
9. Borsch is almost ready, enrich it with chopped fresh herbs and chopped garlic. Let it brew for half an hour.

Vegetarian borsch in a slow cooker. Video